Effects of different soymilk concentrations and depth on the formation of yuba

The effects of soymilk concentration and depth (the height of the soymilk in the container) on the yield and formation rate of yuba film by water bath heating method were studied. The results indicated if the soymilk concentration was lower than 5.5%, the yield and rate increased with the increase of the soymilk concentration. But when the soymilk concentration was more than 5.5%, the yield and formation rate of films decreased with the increase of the concentration and the quality of yuba became poor gradually. The yield of yuba increased but the film formation rate decreased with the increase of soymilk depth at the 5.5% of soymilk concentration. The optimal yuba quality was obtained at 5 cm depth of soymilk.